This whole grain, high fibre berry crisp is summer in a bowl!
Growing up, my parents took my brother and I strawberry picking every single year. It meant sitting in a hot field for a good hour, crouched over the berry bushes, carefully picking the best berries. It sounds laborious, but I always enjoyed those summer outings. It was worth it to enjoy the ripe, sweet, freshly-picked berries! They were better than any berry from the store.
Now that I have my own family, I continue the tradition. I take my children strawberry picking every July (often with my parents!). Like I did when I was their age, they pick one, and eat one. But we always leave with a fragrant car full of red, juicy strawberries!
A few years ago, I discovered that we live only about 40 minutes from a high bush u-pick blueberry farm.
So now every August, we hop in the car with our big buckets, and pick the freshest blueberries. The farm is so beautiful. I find the process so peaceful and meditative. Sometimes we even go twice!
Then I get to come home and make all the blueberry things, like this yummy blueberry-strawberry crisp!
This is a family favourite in my house. I hope it will be in yours too. I have included modifications to make this both gluten-free and vegan, if desired.
- 1 cup quick oats (GF if needed)
- 1/2 cup almond flour (ground almonds)
- 1/2 cup spelt flour (whole wheat will work too, or buckwheat if gluten-free)
- 1/4 cup hemp hearts (seeds)
- 1/4-1/3 cup organic cane sugar (or coconut sugar)
- not quite 1/4 cup coconut sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2-2/3 cup unsalted butter (or vegan butter or coconut oil), melted
- 5 cups mixed berries (I used 4 cups blueberries & 1 cup sliced strawberries)
- 2 tbsp cornstarch
- 2 tbsp pure maple syrup
- 1/2 tsp cinnamon
- Preheat the oven to 350 F.
- Grease a 9 x 13 baking dish with butter, coconut oil, or oil spray.
- Measure out the blueberries, slice the strawberries, and then pour all the berries right into the baking dish.
- Sprinkle the cornstarch, 1/2 tsp cinnamon and the maple syrup over the berries. Use a large spoon to mix them up in the baking dish until evenly coated.
- In a large mixing bowl, using a large spoon, combine the oats, almond flour, spelt flour, sugars, cinnamon, and salt and mix well.
- Melt the butter or coconut oil. (You can start with just over 1/2 a cup, and if the mixture seems dry, use more. I usually use between 1/2 and 2/3 of a cup).
- Pour the butter over the oat mixture, and stir until fully coated.
- Sprinkle the oat mixture over the berries, making sure to spread the oat mixture evenly over the entire dish.
- Bake for 35-40 minutes, until the topping is golden brown, and the fruit juices are bubbling. Mine usually takes about 40 minutes.
- Remove the crisp from the oven, and let sit for about 10 minutes.
- Serve warm, with a dollop of plain Icelandic or Greek yogurt, or with your favourite ice cream (see below for what we used!).
- This will keep for about 5 days, covered, in the fridge, though in my house it usually only lasts for 3 before it’s all gobbled up!
I hope you find this dessert as fresh and comforting as we do. Please let me know if you make it. I love hearing from you!